Liqueur Cakes Food

TERRIFIC CHOCOLATE LIQUEUR CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly grease a 9x13 pan.
• In a large bowl, combine the flour and sugar with wire whisk.
• In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk.
• Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
• Pour into a prepared pan. Bake cake for 28 to 30 minutes.
• Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
• Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
• Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.

REFRESHING LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
• Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
• Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
• Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR

Steps:

• Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
• Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
• Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
• Beat in the eggs one at a time.
• Scrape down the sides of the bowl and beat for another 3 minutes.
• Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
• Beat for 1 minute after each addition to incorporate the ingredients.
• Mix until the batter is smooth.
• Coat 2 (9-inch) round cake pans with non-stick cooking spray.
• Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
• Note: This really is crucial to ensure nice easy removal from the pan.
• Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
• Bake for 30 to 35 minutes.
• The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
• Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper.
• Drizzle them with a few tablespoons of Chambourd.
• Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
• Beat in the dark chocolate and vanilla.
• Add butter gradually in small bits.
• Mix until everything is completely incorporated.
• Using a spatula, fold in the chopped chocolate and give a final quick spin.
• Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
• Start in the center and work your way out.
• Carefully place the second layer on top.
• Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
• Refrigerate for 5 minutes before decorating or cutting.
• With a large knife scrape some shavings from a block of dark chocolate.
• Scatter shavings over cake.

LIQUEUR CAKES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
• Split open vanilla bean and scrape seeds into cream.
• Drop pod into cream and heat until scalding. Let cool.
• Whisk together the eggs, sugar and salt until well blended.
• Sift the flour and baking powder together.
• Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
• Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
• Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
• While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
• Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
• Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
• Remove from heat and let cool for about 5 minutes.
• Stir in liqueur.
• After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
• Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
• Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
• Let cool until the cakes have absorbed the syrup.
• Remove from pans.
• Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.

CHOCOLATE CAKE WITH LIQUEUR RECIPE

Steps:

• Chocolate Cake:
• In a large bowl, combine the cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
• Pour batter into desired greased and floured pans, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
• Frosting:
• Cream the butter. Add ½ of the powdered sugar, then blend well.
• Add the cocoa and vanilla, and start pouring the Irish cream liqueur over the icing while beating in the rest of the sugar. Keep adding Irish cream liqueur until the icing turns creamy.
• Frost the cake, then slice, serve, and enjoy!